Slow Cooker Creamy Lentil Soup

Simple flavors and a rustic touch will make this soup an instant home-cooked favorite, especially on chilly, wintry days. Inexpensive dried lentils make up the bulk of the soup, helping fill in your fiber gaps and keep you full longer. Chickpeas are the secret ingredient to achieve supreme creaminess, which become delightfully smooth when blended, and sneak in an extra 3g fiber per serving.

Ingredients

Cooking spray

4 cups reduced-sodium vegetable broth

1 cup uncooked green lentils

1 cup chopped yellow onion

3/4 cup chopped carrots

2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

5 thyme sprigs

4 garlic cloves, minced

1 (15-oz.) can unsalted chickpeas, rinsed and drained

3/4 cup water

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 cups thinly sliced lacinato kale

1/2 teaspoon sherry or red wine vinegar

Nutritional Information

Calories 312

Fat 7g

Satfat 1g

Unsatfat 5g

Protein 15g

Carbohydrate 47g

Fiber 12g

Sugars 5g

Added sugars 0g

Sodium 547mg

Calcium 12% DV

Potassium 16% DV

Calories 312

Fat 7g

Satfat 1g

Unsatfat 5g

Protein 15g

Carbohydrate 47g

Fiber 12g

Sugars 5g

Added sugars 0g

Sodium 547mg

Calcium 12% DV

Potassium 16% DV

How to Make It

Step 1

Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.